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Moussaka is one of the most popular dishes in Greece, served in almost every restaurant and prepared in every household on special occasions and big family meals! Here’s a classic recipe submitted by a fellow CSA member. Serves 10-12. (more…)
This Middle Eastern Zucchini Dip can be a fresh addition to your crudités presentations this summer. As presented, it makes about 1½ cups, can be made a day ahead, kept in fridge until ready for serving (just stir beforehand). (more…)
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
This recipe for Zucchini Butter Spaghetti found on the Smitten Kitchen food blog is so delicious! The zucchini gives this pasta a creamy texture, like a “spicy green alfredo”. This recipe serves 2 as a main dish, or 4 as a side, but can easily be doubled.
From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg. You want curly endive with tender, blanched centers. That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them. For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta. And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give. Don’t overcook them, or the egg. (more…)
Whether you are hosting a 4th of July party, or just like grilled vegetables, this recipe from the Jenessa’s Dinners blog has you covered. You can even prepare the wheatberries the night before to save time. This recipe serves 5-6.
This recipe comes from Simply Organic by Jesse Ziff Cool. It is an easy salad, and a different way to serve broccoli. (more…)
Found on Bon Appétit Magazine, this spinach artichoke melt recipe is like your favorite creamy dip – but in a form you (and your kids) can happily eat for dinner. Serves 4. (more…)
This is a simple soup that is simply good. The farina makes it creamy without the extra calories of cream. Make a large batch, and freeze the extra for another day! To make the soup even more healthy, replace the butter with olive oil. (more…)
